Cooking workshop of medieval recipes

A rediscovery of long forgotten flavours with an archaeologist and culinary historian

Are you looking for a different culinary experience to do during your stay in Puglia? Well, you have just found it: a cooking workshop that will show you how to prepare some of the most delicious historical recipes from the Meddle Ages.
If you are looking for unusual experiences, if you are passionate about medieval history, or if you simply have an inquisitive mind, come and join this cooking workshop held by an highly educated archaeologist and culinary historian.
The classes are hosted in the very heart of Puglia, in the beautiful Valle D’Itria. Here you will meet Ursula, who, after spending several years in Africa and the Middle East, lives with her family in a charming complex of trulli.
You will be able to step back in time while being surrounded by the characteristic landscape of the area, consisting of vineyards, ancient olive groves, trulli and dry-stone walls.
The workshops focus on the cuisine of classical Roman times and the Middle Ages.
The historical recipes, you will prepare, will surprise you with their unusual combination of flavours and aromas, combining savoury, sweet, sour and spicy to create amazing and unexpected dishes.
Find out with Terrachevive.com what people ate in Puglia during Roman times and the Middle Ages and prepare authentic historical recipes from the past with your own hands.
Learn how the past has influenced and continues to influence modern food and wine culture.
Meet a true expert who will share a variety of information about our past and make your stay in Puglia an unforgettable experience.

The medieval menu “At the court of Frederick II”

The medieval cuisine of Puglia is deeply rooted in the traditions of the Mediterranean Sea. Being situated right in the heart of that cultural hub, between trade and invasions, the influence from Middle Eastern and North African cuisine, that ultimately influenced fine dining in all of medieval Europe, arrived here first before spreading north.
Frederick II of Hohenstaufen, Holy Roman Emperor, King of Sicily, and the man who built the Castel del Monte, grew up in Palermo and learned to appreciate its blend of culinary traditions.
Furthermore, you might be surprised to hear about the almost forgotten origins of Italian pasta…

NOTE: Recipes with (V) are vegetarian.

Aperitif (V):
• Hypocras (spiced wine) with appetizers of the time.

Main course (V):
• Mashed broad beans cooked the way Frederick II did.

Second course:
• Ittriya: fresh “migrant” pasta made according to a recipe from the 10th century (with chicken or vegetarian V).

Dessert:
• Jerusalem Delight (fruit in almond milk).

Wine is included.

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Come and experience it too, we are waiting for you!